Marble rye bread is a tasty combination that can include a range of different types of rye bread. Generally, the base ingredient is the traditional rye dough. The presence of sourdough or any number of other specialty rye doughs enhances the basic dough.

One of the more popular combinations used to create marble rye bread involves the addition of pumpernickel rye dough in the recipe. When utilized with the traditional rye and possibly sourdough, the pumpernickel provides the finished product with a marble quality that is both visually appealing and flavorful. In appearance, it is distinguished by a dark brown color to the body of the bread, along with a darker and somewhat thick crust. Overall, the texture of the bread is somewhat dense and very filling.

Perhaps the defining characteristic of marble rye bread is the taste. Considered to be full-bodied and an excellent alternative to bland breads, it is often employed in the use of thick delicatessen style sandwiches. The bread is especially tasty when toasted as part of the process. Toasting seems to enhance the already vibrant flavor of the bread, allowing it to balance nicely with the mixture of flavors created by the meats, toppings, and condiments used for the sandwich. One of the most popular combinations is a sandwich made with two thick slices of marble rye, plenty of corned beef, and a blend of sauerkraut.

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Marble rye bread is available in many bakeries in larger cities, as well as a common packaged item in a number of supermarkets. For people who prefer to make bread at home, there are also several excellent prepared mixes that make it possible to prepare it in home bread makers. With a chewy crust and dense texture, this bread is finding its way into many homes, replacing more traditional breads and helping to redefine the art of making a sandwich.

Discuss this Article

I used to work at a bakery where the boss made fresh marble rye bread every day, and I have to say, it spoiled me for life.

Just smelling that bread coming fresh out of the oven could totally make my day -- so I got the recipe, and now I make my own.

I have to make it in the oven though -- for some reason, bread machine bread just doesn't have the same taste for me. And to be honest, I've never actually seen a good marble rye bread bread maker recipe, so maybe it's one of those things that you just have to do in the oven.

Either way, I know that's my favorite way to do it -- there's nothing better than a lovely hot slice of marble rye bread fresh out of the oven!

closerfan12Post 2

I love marble rye bread -- it's definitely my favorite sandwich bread, hands down. Another really good thing about marble rye bread is that it works well with many different kinds of meat, and it just looks so pretty that you can make a really nice sandwich platter out of it.

Of course, you shouldn't use only marble rye bread for your platter, since not everybody likes the taste, so be sure to include some regular white and wheat breads, as well as a sweet bread, like banana bread, if you are making a platter for a lot of people.

However, the marbling does make for a very pretty centerpiece -- so keep it in mind for your next office meeting or family gathering!

lightning88Post 1

Can anybody give me some good tips on making marble rye bread? I'm looking specifically for tips that work with bread machine recipes, since I'm not much of an oven baker.

I have been trying to make marble rye bread in my bread machine for a few times now, but the marbling always seems to look a little funky -- for instance, it will all go to the bottom, or it will mix in so much that I just end up having a darker colored bread dough rather than a marbled one.

Does anybody have any idea what I could be doing wrong, or how to fix this? I'm a relatively inexperienced baker, so I can use all the help I can get. Thanks!

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